Wednesday, 18 November 2009

A Sweet Treat

Cappuccino Mousse

Serves 6


175g dark chocolate, at least 70% cocoa solids
50g caster sugar
5 egg whites
2 egg yolks
150ml double cream, whipped
3 tbsp strong black coffee

Melt 150g of the chocolate in a bowl, along with the coffee, over a pan of simmering water.

Beat the egg whites and the sugar until you reach a meringue consistency with soft peaks.

Slightly cool the melted chocolate and fold in the egg yolks. Take about 1/3 of the meringue mixture and whisk it into the chocolate.

Gently fold in the rest of the egg white and half of the whipped cream.

Pour the mixture into small coffee cups and set in the fridge for 3-4 hours.

To serve:
Spoon the rest of the cream over the mousse and finish with finely grated chocolate.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...